Beef Wellington for Two
Elevate your next date night or intimate dinner with this show-stopping Beef Wellington for Two—a luxurious classic designed for a perfect duo. Juicy beef tenderloin is seasoned and seared to lock in flavor, then wrapped in savory layers of finely minced mushroom duxelles, aromatic thyme, and prosciutto. A flaky, golden puff pastry encases the masterpiece, creating a delightful contrast of textures with each indulgent bite. Finished with a gorgeous egg wash glaze, this recipe combines sophisticated flavors with approachable preparation techniques. Ready in under an hour, it’s ideal for impressing that special someone or celebrating a cozy special occasion. Serve with a side of roasted vegetables or a crisp salad for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 2 6-ounce fillets Beef tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Button mushrooms
- 1 small, finely chopped Shallot
- 1 clove, minced Garlic
- 1 teaspoon Fresh thyme leaves
- 4 thin slices Prosciutto
- 2 teaspoons Dijon mustard
- 1 sheet, thawed Puff pastry
- 1 large, beaten Egg
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Season the beef fillets evenly with salt and pepper.
Heat a heavy-bottomed skillet over medium-high heat and add the olive oil. Sear the beef fillets for 1 minute on each side, until browned but not cooked through. Remove from the skillet and set aside to cool.
In a food processor, pulse the mushrooms until finely chopped. Transfer them to the now-empty skillet and cook over medium heat for 6-8 minutes, stirring occasionally, until the moisture has evaporated and the mixture is dry.
Stir in the shallot, garlic, and thyme, and cook for another 2 minutes. Remove from heat and let the mushroom duxelles cool completely.
Lay a sheet of plastic wrap on a work surface. Arrange the prosciutto slices slightly overlapping into a square large enough to wrap around both beef fillets. Spread the mushroom duxelles evenly on top of the prosciutto layer.
Brush the beef fillets with Dijon mustard, then place them at the center of the prosciutto and mushroom layer. Use the plastic wrap to carefully roll the prosciutto around the beef, making a tight cylinder. Twist the ends of the plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 400°F (200°C). Lightly flour a work surface and roll out the puff pastry to a rectangle large enough to enclose both fillets. Remove the plastic wrap from the beef.
Place the wrapped fillets on the puff pastry. Trim any excess, then pinch the edges to seal completely. Place the pastry seam-side down on a parchment-lined baking sheet.
Brush the pastry all over with the beaten egg and use a knife to lightly score a decorative pattern on top (avoid cutting too deep).
Bake for 20-25 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 125°F (52°C) for medium-rare.
Remove from the oven and let rest for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.1 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 51 mg | 4% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
